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Export 12 ingredients for grocery delivery
Remove the outer leaves of cabbage and cut to quarters.
Warm 4 to 6 cups water in a large pot. The water should be warm. Turn off the stove.
Keep the cabbage in this water and leave for 3 to 4 mins.
Discard the water and rinse them a few times in fresh water. Drain the cabbage completely.
Chop the cabbage and set aside. Alternately, chop the cabbage and add to salted warm water. Drain off and set aside.
Ensure the water is completely drained from the cabbage otherwise it will turn mushy.
Add oil to a hot. When the oil turns hot, add mustard and cumin.
When they begin to sizzle, add ginger garlic and fry till it turns aromatic.
Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
Add spice powders and fry for a minute for the raw smell to go away. Next add green peas and then saute for a minute.
Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes.
Fry until the cabbage is cooked to your liking. Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.